Cauliflower cheese soup

Yield: 3 Servings

Measure Ingredient
1 medium Cauliflower
2 cups Chicken stock
¼ cup Butter or margarine
¼ cup Chopped onion
¼ cup All-purpose flour
½ teaspoon Salt
⅛ teaspoon Pepper
2 cups Milk
1 cup Grated medium Cheddar cheese
Buttered bread crumbs for
Garnish
Parsley

Cook cauliflower in shicken stock until tender. Donot drain. Cool a bit. Run through blender to desired texture. Set aside.

Melt butter in saucepan. Add onion and saute until limp. Do not brown.

Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and thickens.

Add cheese and cauliflower mixture. Stir to heat and melt cheese.

Garnish with buttered bread crumbs. Makes 5 cups.

From: "Company's Coming Soups & Sandwiches" by Jean Pare. Copyright 1987. Published and Distributed by Company's Coming, Box 8037, Sta F, Edmonton, Alberta, Canada T6H 4N9.

Submitted by Joe Sibley.

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